Imagine sinking your fork into a slice of the most heavenly, cloud-like cake that's not only incredibly delicious but also completely egg-free! Whether you're a vegan, have egg allergies, or simply want to try something new, this Eggless Vanilla Sponge Cake will revolutionize your baking game. Prepare to be amazed by a recipe that proves you don't need eggs to create a moist, tender, and utterly scrumptious dessert that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: International
Serves: 1 cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup yogurt
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and baking soda. Whisk them together to ensure they are well mixed and there are no lumps.
- In another bowl, mix the sugar and yogurt until the sugar is dissolved and the mixture is smooth. This will help to create a light and fluffy texture in the cake.
- Add the vegetable oil and vanilla extract to the yogurt-sugar mixture. Whisk until all the ingredients are well combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula or a wooden spoon. Be careful not to over-mix; just combine until there are no dry flour streaks.
- Slowly add the milk to the batter, mixing gently until the batter is smooth and has a pouring consistency. The batter should be thick but pourable.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can frost it with your favorite icing or enjoy it plain with a dusting of powdered sugar.
Tips
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the most even and smooth batter.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before frosting or serving to maintain its perfect texture.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Customize Your Cake: Feel free to add a touch of lemon zest or experiment with different extracts to create your unique flavor profile.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
